Green Chili Chicken Soup

Instructions:

1. Cook the Chicken:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts or thighs and cook for about 6-7 minutes per side, until golden brown and cooked through. If you prefer, you can also cook the chicken in the oven or use a slow cooker to make it even more tender.
• Once cooked, remove the chicken from the pot and set it aside to rest for a few minutes. Shred the chicken into bite-sized pieces using two forks or chop it into cubes, depending on your preference.

2. Prepare the Soup Base:

• In the same pot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic and cook for another 1 minute, until fragrant.
• Stir in the chopped green chilies, cumin, chili powder, and smoked paprika (if using). Let it cook for about 2 minutes to allow the spices to bloom and the chilies to soften.

3. Add the Liquids:

• Pour in the chicken broth and diced tomatoes (if using). Stir to combine, scraping up any flavorful bits from the bottom of the pot.
• Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld together.

4. Add the Chicken and Cream:

• Once the broth has simmered, return the shredded chicken to the pot. Stir in the heavy cream (or half-and-half for a lighter option) and let it cook for another 5-10 minutes, allowing the soup to thicken slightly.
• Taste the soup and adjust seasoning with salt, pepper, and lime juice to balance the flavors. For added spice, you can incorporate a few extra green chilies or a dash of hot sauce.

5. Serve and Garnish:

• Ladle the soup into bowls and garnish with fresh chopped cilantro, a squeeze of lime juice, tortilla chips or strips for crunch, and shredded cheese if desired.
• Serve with extra lime wedges and a side of crusty bread or warm tortillas to soak up all the delicious flavors.

Tips for Success:

• Chicken Options: You can use shredded rotisserie chicken for a quicker version of this soup or cook bone-in chicken thighs for an extra depth of flavor. Just be sure to remove the bones before shredding.
• Spice Level: Adjust the heat by using mild or hot green chilies, depending on your tolerance for spice. Canned chilies are a convenient option, but fresh roasted chilies bring an added smokiness to the soup.
• Thickening the Soup: If you prefer a thicker soup, you can blend a portion of the soup (after removing the chicken) until smooth and return it to the pot. This will make the texture creamier and heartier.
• Freezing: This soup freezes well! If you want to make it in advance, let it cool completely, then transfer to an airtight container and freeze for up to 3 months. When ready to eat, thaw and reheat on the stovetop.

Variations:

• Vegetarian Version: Omit the chicken and substitute with beans, such as black beans or pinto beans, for a protein-packed vegetarian version of this soup.
• Extra Veggies: Add extra vegetables like corn, zucchini, or bell peppers for more flavor and texture. You can sauté these veggies with the onions and garlic for added depth.
• Spicy Option: For an extra spicy version, add jalapeños or chipotle peppers in adobo sauce to the soup base. These will give the soup a smoky, intense heat.

Why You’ll Love Green Chili Chicken Soup:

This Green Chili Chicken Soup is the perfect blend of creamy, spicy, and savory. The roasted green chilies add a smoky heat that balances beautifully with the rich, creamy base. The chicken is tender and juicy, and the broth is full of depth, making each spoonful comforting and satisfying. Plus, the toppings like cilantro, lime, and tortilla chips bring fresh, zesty flavors that complement the hearty soup perfectly.

Whether you enjoy it as a standalone meal or serve it alongside a fresh salad, this soup is a crowd-pleaser that’s sure to become a staple in your cooking rotation. So grab your ingredients, get ready to simmer up a pot of goodness, and enjoy this flavorful and filling soup with family and friends!